Recipe Veal Scalloppine with Mushrooms and Green Peppercorn (Scaloppina di Vitello con Funghi e Pepe Verde)

recipe veal scalloppine mushrooms wine cream sauce green peppercorn

Recipe Veal Scalloppine with Mushrooms and Green Peppercorn

Veal Scaloppine is Italian dish consist thinly sliced veal meat that pounded (or flatenned), dredged in wheat flour, sauteed until browned, then heated and deglazed (or served) with wine- or tomato-based sauce. Scalloppine also called scaloppini, scallopini, scalloppa (plural), instead of using veal, you could other tender and lean meat like chicken  breast, turkey breast or pork tenderloin. The word scalloppine is derrived from French word escalope that means clam shell because the thinly sliced meat is curled like a clam shell after sauteed.Veal scalloppine recipe is an easy and quicky dish to prepare, since the thin slices of meat require very little cooking time.

veal tenderloin

Veal Tenderloin for Making Scallopine (Daging Sapi Muda)

Veal is the meat of young cow/cattle (calf). Veal is a popular and fancy ingredients in Italian and French cuisine  for it’s tender texture and mild flavour. Veat cut is usually served sauteed like French escalopes, Germany wiener schnitzel or another Italian dish like vitello parmigiana. Raw veal got a pale pink color, almost like a pork tenderloin color. Getting veal is not easy here in Indonesia. I’ve been searching veal all over from one to another gourmet supermarket during my visit to Jakarta (Indonesia capital) several months ago and unfortunately i’ve never seen once.  Luckily, several days ago my fellow church choir friends seen the veal in supermarket in Bali during she’s vacation. Guess what, i told her don’t you ever dare to came back to Palembang (3 hours flight from Bali) without bring the veal for me. The veal tenderloin is vaccum sealed and weighed about 300 grams and cost me about 16 US$.

veal scalloppini with mushrooms shiitake porcini almond mushroom recipe

Veal Scalloppini Recipe with Shiitake , Almond & Porcini Mushrooms and Green Peppercorn

fresh green peppercorn recipe

fresh green peppercorn recipe

green peppercorn pickled vinegar

Pickled Green Peppercorn Recipe

Veal scallopine recipe is usually listed capers as an ingredients, but i can’t find any of it. That’s what i replace capers with green peppercorn. You could use either fresh or dried green peppercorn for this recipe, but the dried should be soaked to rehydrated prior to cooking. I had a jar of pickled green peppercorn that i preserved before when i get a bunch of fresh green peppercorn. Pickled green peppercorn is got a refeshing fruity and tangy flavour that burst when you bite and pop out the peppercorn in the mouth. It’s like chewing caviar sensation, superb!

Scaloppine di Vitello con Funghi e Pepe Verde

Scaloppina di Vitello con Funghi e Pepe Verde (Veal Scalloppine with Porcini, Almond Mushrooms and Green Peppercorn

Scaloppina di Vitello con Funghi e Pepe Verde is the Italian name for this mushrooms and green peppercorn veal scallopine. I’m using three kind of mushrooms; porcini or cepes mushrooms, almond or brazilian mushrooms and shiiitake mushrooms. Since i’m using the dried stage, i need to rehydrate it by soaking in water prior to cooking, then using the soaking liquid to flavoured the broth. The combo of those mushrooms blended and infused to the veal that actually got a mild beefy flavour. Some people like to add sweet marsala wine into the dish, but i using regular white wine. White wine is added to the pan once the meat is removed to deglaze the pan and make a light brown sauce. Other common liquid ingredients added within scalloppine recipe is lemon juice, tomato juice or heavy cream, but i’m only add the heavy cream. Beside,vary range of veggies is commonly add to scalloppine too, including carrot, bell peper, fennel  or celery stalk.

almond mushrooms brazillian Mushrooms

Almond Mushrooms a.k.a Brazillian Mushrooms for Veal Scalloppine

veal scalloppini mushrooms recipe Scaloppine di Vitello con Funghi

Veal Scalloppini with Mushrooms and Green Peppercorn (Scaloppine con Funghi)

Perfectly cooked veal scalloppine is got a very crunchy and yet tender flesh. I’ll share some of the tips for cooking the veal cutlet, commonly veal scalloppine recipe instruct the reader to prepounding the veal cutlet before cooking. Then i’ve made a little experiment to proved that, i sauteed pre-pounded or pre-flatenned veal and compare it with the unprepounded, i found that the one without prepounding  got a scallop-like texture, a blend of bounhy, crunchy and yet tender or easy to chew. Veal tenderloin itself is a very tender cut, that’s why the prepounding step is not necessary. The texture of prepounded veal lose the crunchy and bounchy texture, almost like a chicken breast, and i guess i won’t paid a lot for veal. That’s why i highly recomended not to prepounding the veal tenderloin before cooking if the thickness is less than 1 cm. Ather secret of making a delicious veal scalloppine always spiced up the  flour for dredging with a few Italian herbs, salt and pepper.

veal scalloppini mushrooms wine cream recipe

Recipe Veal Scalloppine with Mushrooms and Green Peppercorn

Recipe Veal Scalloppine with Mushrooms and Green Peppercorn:

Ingredients:

  • 1 pound veal tenderloin, thinly sliced (about  1 cm thick)
  • 1 tablespoon green peppercorn (pickled or fresh, already soaked if using dried green pepeprcorn)
  • 1/3 cup almond mushrooms, thinly sliced
  • 1/3 cup shiitake mushrooms, thinly sliced
  • 1/3 cup porcini mushrooms, thinly sliced
  • 2  cloves garlic, minced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp nutmeg powder
  • 1 cup white wine
  • 1 cup or more all purpose flour, season with salt, pepper and mix italian herbs
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup beef broth (1’m using the mushro0ms soaking liquid)
  • 1/4 cup heavy cream

Instruction:

  • Pat dry the veal cutlet, pounding or flatenning your veal using  meat hammer (i’m using 1 the veal loin and i’m not doing this)
  • Season the veal with salt and pepper
  • Dredge the veal with the seasoned all purpose flour
step by step recipe veal scalloppini dredge flour pounded

Step by Step Veal Scallopine Recipe: Dredge the Veal Tenderloin in Seasone Flour

  • Repeat until all veal is coated with seasoned flour, discard the excess flour
recipe veal scalloppine dredged flour coated

Step by Step Veal Scallopine Recipe: Finish Coating, Discard the Excess Flour!

  • Heat up the olive oil and butter in a skillet pan, saute the veal until it got a nice brown crusted in the surface, flip it to brown another side
veal scalloppini recipe brown veal tenderloin escallop

Step by Step Veal Scallopine Recipe: Sautee and Browned the Veal in Butter

  • Removed the meat from the skillet and put the garlic, onion and green peppercorn to the remaining butter, sautee until slightly browned
  • Pour the wine, scrape the skillet button and bring it to boil
veal scalloppine mushrooms recipe glaze wine

Step by Step Veal Scallopine Recipe: Deglaze with White Wine and Scrape the Bottom!

  • Add the mushrooms soaking liquid and put the veal back into the skillet, season with all seasoning ingredients
  • Add the heavy cream once the liquid is evaporated, stir well
veal scalloppini mushroom recipe cream

Step by Step Veal Scallopine Recipe: Add the Heavy Cream!

  • You could add chopped parsley if you like
  • Serve your veal scalloppine immediately!

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Chinese Roasted Squab Pigeon Recipe with Crispy Skin, Tender and Juicy Meat (Cantonese Style)

roasted squab pigeon dove chinese style recipe crispy skin tender meat tips

Recipe Chinese Roasted Squab Pigeon with Crispy Skin, Tender and Juicy Meat

Roasted Squab Pigeon in Chinese Style with crispy and glossy skin, tender and juicy meat and amazingly fragrance is a part of celebration dish such as Chinese New Year, wedding, birthday etc.  This Cantonese-style (Hong Kong) pigeon squab is usually braised with five spice powder, soy sauce, vinegar and rice wine and  then roasted until the skin is crispy skin and meat is tender. The vivid red color skin is usually derived from food coloring or red yeast rice (angkak), while the glossy skin is derived from maltose or honey. Another secret recipe for crispy and glossy Chinese roasted pigeon squab is blanching the skin with hot oil before roasting. This technique is slighly diffrent from my previously recipe Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze.

recipe roast squab crispy chinese style peking

Recipe Chinese Style Roasted Squab Pigeon with Crispy Skin and Tender Meat

squab meat pigeon dove young recipe roasted

Squab (Young Pigeon or Dove), Chinese-Buddist Style Saughtered

Squab is a junvenile domestic pigeon or its meat that reached the mature size but not even started to learn to fly yet. Pigeon or dove squab  commercially sold live in Chinese market  to assure freshness, but here in Indonesia, i used to spot it in pasar burung or bird market. Actually i’m not buying the pigeon squab in the market, but i got the pigeon farm contact and location from the seller and i can pick my live squab there.  i love to roast pigeon squab in Buddist-cut (retain their head and feet) instead New York style or Confucian slaughter pigeon squab  (retain their entrails, head and feet).

roasted squab recipe chinese style hongkong crispy skin

Cantonese (Hongkong) Style Roasted Squab Recipe

crispy skin roasted squab with tender juicy meat recipe

Recipe Crispy and Glossy Pigeon Roasted Squab Skin with Tender and Juicy Meat

Making delicious roasted squab with crispy skin and juicy meat is quite tricky, you should pick the fat ones or you’ll got a dry and tought roasted squab. If you buy the raw squab carcass, the good sign of fatty squab is a thick layer of fat covering it’s the internal organ when the bucther cut open the abdomen. Id you lucky enoughtto access the live stock, you should pick the squab which still got remaining junvenile tiny feathers and when you try to catch the bird in the cage, the squab is not even try to fly away from you. Once a squab has fledged, its weight decreases significantly. My squab is weighted about 350 grams, pretty huge for local pigeon.

squab young pigeon dove feather

Tiny String of Squab Feather: Sign of Junvenive Pigeon/Dove

squab pigeon dove fat meat

Fat Squab: Thick Layer of Fat Covering the Internal Organs of / Dove

Roasted Squab Pigeon in Chinese (Cantonese) Style recipe and step by step instruction is similiar with making peking duck, but the skin inflate (blown) step is skipped. Right after you slaughtered the pigeon or thawed the frozen ones, pat dry it and then seasoned  the pigeon squab cavity with salt and five spice powder. After that the  squab skin is coated (i choose to blanced it) with maltose, red yeast rice and soy sauce coating. Hang or pur it in the rack to dry it overnight in the frigdge. You could basting the skin for about two or three times with smoking hot oil and then roast it until the skin is crisp up in 180°C for about 20-30 minutes. I suggest u using rotisserie oven for the best roasted pigeon squab.

Recipe roasted squab pigeon chinese style crispy skin

Recipe Chinese Style Roasted Squab Pigeon Step By Step

Never even think to roast the matured pigeon or dove for about because it’s meat is tougher than squab. The older pigeon  requires a long period of stewing or basting-roasting to tenderize. In Indonesian cuisine, especially Sundanese and Javanese, squab (and also the matur pigeon ) is usually spiced with garlic, shallots coriander,and  turmeric.  The following step for seasoned pigeon is ungkep or stewed covered with enought additional water to tenderize and then deep fried in smoking hot coconut oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and steamed ricel (rice wrapped in banana leaf). The other famous preparation among Indonesian chinese descent called Burung Dara Goreng Mentega or buttered squab. The Squab is marinated with lemon lime. worchestershire sauce then deep fried, drained and tossed with sauteed garlic with butter and the rest of the marinade ingredient.

Ingredients:

Roasted Pigeon Recipe :

4 squab  pigeon, pat dry

Roasted Pigeon Marinade Recipe :

  • 1 tsp salt
  • 1 tsp chinese five spice powder (ngohiang) seasoning

Roast Pigeon Coating Glaze Recipe :

  • 3 tbsp chinese  soy sauce
  • 1/2 cup tbsp shaoxing (Chinese cooking wine)
  • 1/3 cup rice vinegar
  • 1 tsp red yeast (angkak), processed into powder
  • 2 tbsp maltose (you can replace with honey)
  • 1 tbsp garlic powder
  • 1 star anise, crushed
  • 1/2 cup water

Instruction :

How to make chinese style roasted squab glaze for:

  • Put all the ingredients in a heavy bottom sauce pan, bring to boil
  • Reduce the heat into simmer, let it thicken into half the original amount.

How to make Roast Pigeon Squab :

  • Apply the salt all over the pigeon, including it’s cavity
  • Apply the chinese five spice powder inthe cavity
  • Blanch or basting the glaze only to the pigeon squab skin over and over again until it well coated, repeat untill all squab is glazed
chinese style rosted squab crispy skin peking

Step By Step Roasted Squab Recipe: Dressed with Chinese Style Glaze

  • Put the glazed pigeon squab in  a metal rack, you can either refrigerate it overnight or exposed it to the chilling fan until the skin is dry
step by step chinese roasted squab pigeon dove

Step By Step Roasted Squab Recipe: Dry the Skin to Make it Crispy after Roasting

  • Firstly in the morning or once the squab skin dry, preheat oven 180°C
  • Put the squab into the rottiserie oven, let it roast about 20-25 minutes (depend on your squab size)
  • Increase the heat to 220°C, roast another 5 minutes, you should watch over your squab to prevent it burned out
  • Carved your roasted pigeon squab and served immediately

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Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves)

recipe crab thai green curry hot spicy

Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves)

Mud Crab in Thai Gren Curry is one of my all time favourite dish because this thick creamy curry got a burst of flavour. Thai Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is an savuory curry originally from Thai cuisine. The velvety  “green” curry color derives from the color of processed thai lemon basil (daun kemangi) and green chillies. The “sweet” in the Thai language refers to the nice green color of it and nothing related with the taste. The additoon of  coconut milk made the curry broth got mild creamy green color.

thai green curry crab recipe thai authentic

Recipe Crab in Spicy Thai Green Curry Sauce

Gulai kepiting cabe hijau in Bahasa or gulai ketam lado mudo in Minangkabau is Indonesian green chilli-based curry that usually using blue crab instead  mud crab. This spicy Padangnese style curry spice paste did’t contains shrimp paste on it, beside there’s none fish sauce and lemon basil leaves added (except for seafood), but gulai kepiting cabe hijau got more spice and chilli on it and that made the broth is hotter and more spicy than the Thai version. If you concern about the calories,you could to cut off the coconut milk (santan) and steamed the crab with similiar green chilli-based sauce like my Steamed Blue Crab in Green Chili Sauce.

resep gulai kepiting kari saus cabe hijau ijo green chilli curry crab

Kepiting Gulai Cabe Hijau (Green Chilli Curry Mud Crab)

Mud crab in hot and spicy  Thai green curry recipe is so easy to replicate in your kitchen if you got the green curry paste. It can be found in most asian supermarket nearby your place, but if you want to made it from scratch, the result must be superb than the instant store brought. The main ingredients for the Thai green currys a broth consist of green curry paste, coconut milk, sugar, fish sauce, and Thai basil leaves. The consistency of it’s sauce varies with the amount of coconut milk used. Green curry paste is made of green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, white peppercorns, shrimp paste and salt. The paste is sauteed with the cthick coconut milk (or with vegetable oil) until the oil is dripping is seen on the sauteed spice paste. Once the curry paste is throughly cooked over medium high heat, plenty of coconut milk and then the protein (meat, fish or prawn) and vegetables added. Then right after the broth is boiled, a pinch of palm sugar, dash or fish sauce added to adjust the taste. Finally, Thai basil are added just at the end of cooking for fragrance, but i love to add the lemon basil leaves within the spice paste too to enhanced the flavour.

crab curry green thai recipe  spicy green chili

Hot and Spicy Thai Green Curry Mud Crab with Roe/Egg Recipe

recipe mud crab egg roe spicy thai green curry sauce recipe

Mud Crab Egg Roe, Delicacy !

I’m using  female mud crab with roe/egg (kepiting telur) for this recipe, but you can replace it with any kind of crab. Beside, Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. You can even make a Nasi Goreng Cabe Hijau or green chili fried rice too with green curry paste.

mud crab roe green curry sauce recipe thai spicy curry

Mud Crab Roe Egg in Thai Green Curry Sauce

crab roe egg green spicy thai green curry sauce

mud crab green curry thailand recipe clawn

Female Mud Crab Clawn Meat: Sweet and Succulent !

Thai Style Green Curry Crab Recipe:

INGREDIENTS :

  • 1 medium size mud crab (about 700 gr)
  • 1  tbsp kaffir lime juice
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 100 ml thick coconut cream
  • 100 ml coconut milk
  • 1  L water
recipe thai green curry spice paste sautee

Homemade Thai Green Curry Recipe From Scratch

corriander root thai green curry recipe

Corriander Root for Making Thai Green Curry Recipe

Thai Green Curry Paste recipe :

  • 12 green chilies (cayenne pepper), deseeded
  • 6 green bird eye chillies, or more for preference hotness
  • 6 shallots
  • 4 cloves garlic
  • 3 cm galangal root
  • 3 cm ginger root
  • 2 cm turmeric root
  • 4 stalk lemongrass, use the soft white inner part only
  • 6 corriander ROOTS (Yes, u read it well, THE ROOT OF CORRIANDER!)
  • 1/2 cup fresh thai lemon basil leaves
  • 1/2 tsp white pepper
  • 1/4 tsp. coriander seed
  • 3 Tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 1 tsp. brown sugar

INSTRUCTION:

 Thai green curry paste :

  1. Place all ingredients in a food processor, chopper, or blender.
  2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
  3. Heat up 1  tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated and dripped out from the green curry paste
  4. Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
  5.  Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.
raw crab roe egg recipe female mud crab hot spicy curry

Mud Crab Roe/Egg without Tomaley

How to make crab in Thai green curry :

  1. Clean the crab, discard the greyish green tomaley and save the egg/roe
  2. Mix the crab with salt, pepper and lime juice, marinade about 15 minutes in the fridge
  3. Drained and pat dry the crab, set aside
  4. Pour the water, coconut cream and coconut milk and green curry paste in a sauce pan, bring it to boil
  5. Add the crab and bring it to boil again, reduce the heat and simmer or about 10 minutes until the crab is done and the green curry sauce is thicken
  6. Garnish with lemon basil leaves and served immediately

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Homemade Venison Bresaola, Italian Air Dried Cured Deer Meat Recipe (Bresaola di Cervo)

venison bresaola recipe homemade cured deer loin

Homemade Venison Bresaola Recipe (Air Dried Cured Deer Loin)

Bresaola di cervo or venison deer bresaola is one of the cured meat cold cut or charcuterie. Bresaola, sometimes called brisaola is air-dried, salted and spiced beef or venison deer that has been aged for several months until it becomes hard and turns a dark red. Bresaola usually made from lean and tender meat like eye round or tenderloin.Properly trimming process is essential to the rich taste. The meat of beef are thoroughly defatted and seasoned with a dry rub of coarse salt, spices, and herbs. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses about 30-40% of its original weight during aging.

homemade bresaola venison deer cervo italian dry cured loin

Recipe Homemade Bresaola Venison Deer Loin (Italian Bresaola di Cervo)

Eversince i’ve made my Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), i’m obsessed with making homemade cured meat or charcuterie. Homemade version of venison bresaola is away cheaper than the gourmet deli store price tag. Making venison deer bresaola is actualy effordless since you let the time doing it’s drying and aging process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my homemade venison bresaola to satisfied my asian descent taste buds and you won’t get any of it in the store.

bresaola homemade sliced venison deer dry cured loin recipe

Venison Bresaola di Cervo, Thinly Sliced Before Eaten

Venison bresaola is popular among the hunters because it was ancient old meat preserving method. Properly dry cured method of bresaola can save the good amount of hunting harvest. Than they can enjoyed  it for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, bresaola cured with nitrites like salt peter or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh, but since i was using a junvenile deer for making this bresaola, the meat color is not as red as the matured ones.

venison deer bresaola recipe homemade air dried cure loin

Recipe Homemade Venison Bresaola Air Dry Cured Deer Loin

To make venison bresaola, you must have the tenderloin or the round eye meat of it. Make sure you deboned the loin from the ribs properly and cleaned it from any silver skin or it won’t be well cured. The tenderloin then cleaned, salted and cured with good seasoning for about 2-3 days, depend on your venison loin size. During this time the venison loin is gently pressed to drain all the blood that remains  in the meat. After the curing process, the cured venison loin is carefully washed in running water, patted dry and hung in a dark, good-ventilated environment. The  humidity and temperature of the inviroment is the key success of making a good quality of venison bresaola. The best enviroment for making cured meat is cold climate with low humidity. The cured venison loin  is then left until dry and loosen  30 percent of it’s weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or bresaola.

steb by step making venison bresaola recipe

Spice, Herbs, Curing Salt and Smoked Seasalt for Venison Bresaola

The spices and herbs used differ according to the traditions and your personal preferences. For making my homemade venison loin i’m using a combinations of nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade wood smoked salt and also salt peter (sendawa). All of the rub then processed in a food processor until form a fine powder to made it penetrate better to the meat.

bresaola venison deer homemade recipe dry cured venison

Bresaola di Cervo, Homemade Cured and Air Dried Venison Deer Meat

How to enjoy venison bresaola is up to your preference, bresaola usually sliced into paper thin and served at room temperature or slightly cold.  It is most commonly eaten on its own, but may be drizzled with olive oil and lemon juice or balsamic vinegar. I love to serve venison breaola as a salad or as an appetizer on a top of toasted whole wheat bread with blue cheese, pesto or spicy salsa dressing. Another variation is serving venison bresaola as a pasta or pizza topping. If you ask me about how does venison bressola taste like, i guess it almost the same with beef bresaola, but got a gamey deer flavour within.  Venison bresaola is got more iron-like taste with metal aftertaste, just like you eat your anemia supplement.

Homemade Venison Bresaola Recipe:

Ingredient:

  • 1 1/2 pounds venison deer tenderloin  (replace with beef)
  • 20 gr (about 2-3 percent from the meat) wood smoked seasalt
  • 1/4  tsp of salt peter/ pottasium nitride (you can either use pink salt)
  • 30 gr brown sugar (you can replace with regular sugar)
  • spice : nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, juniper berries, black pepper, and cloves
  • herbs : sage, tarragon, bay leaf, thyme, oregano, and rosemary

Instruction:

  • Trim any siverskin and fat from the venison deer tenderloin, note the weigh it for counting the salt weigth
venison deer loin bresaola recipe dried cured deer loin

Venison Deer Loin for Making Bresaola (Already Trimmed)

  • Process all salt, sugar, spice and herbs in the food processor until form fine powder, set aside
bresaola recipe homemade dry cured venison deer loin

Mixture of Salts, Herbs and Spices for Making Homemade Venison Bresaola

  • Rub the venison loin with half amount of the rubs, make sure all surface are throughly coated
venison bresaola recipe homemade air dry deer loin

Step by Step Homamade Venison Bresaola: Rub the Loin Evenly !

  • Put the spiced venison loin in the non reactive airthight container (or using zip lock bag), let it refrigerate in 7-10 days until very firm, flip it every 12 hours
homemade venison bresaola recipe dried deer tenderloin

Step by Step Homamade Venison Bresaola: Curing Process !

  • In the following next day, discard the liquid that dripped off from the meat, rub the meat with remaining rubs
deer bresaola recipe venison air dried

Step by Step Homamade Venison Bresaola: Discard the Dripping Liquid!

  • Put it back in the fridge, flip the meat every 12 hours for following next 1-2 days depend on your venison loin size until it stiff and hard
  • Wash gently your cured venison loin in running water, pat dry it well
cured venison deer meat bresaola air dried bresaola di cervo

Step by Step Homamade Venison Bresaola: Finish Cured Venison Loin and Ready to Hung !

  • Wrap it in a cheese cloth and secure the end, note the date and the weight of your salted and cured venison loin (count and note your 30 percent weight lose of your venison bresaola)
bresaola venison making weight before hung dried

Weight Cured Venison before hung into Bresaola

  • Hung the venison bresaola in your refrigerator, set it in “dry mode”
  • Watch and weight your venison bresaola until it got ideal 30 percent of  weight lose target
deer bresaola venison dried cure hang refridgeratore homemade

Weight Done and Ready to Eat Venison Bresaola

  • Voila, your venison loin bresaola is done!
air dried cured venison bresaola di cervo deer homemade finish

Homemade Venison Bresaola : Dark Color and Firm, Ready to Slice!

  • Thinly slice your venison bresaola and enjoy it!

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Grilled Sanma Fish in Banana Leaf with Spicy Miso and Chilli Sauce Recipe

grilled sanma banana leaf recipe fish grill banan leaves

Recipe Grilled Sanma Pacific Saury Fish in Banana Leaves with Spicy Miso and Chilli Sauce

Sanma fish (Japanese), pike mackerel or pacific saury in english got several names worlwide including kongchi in (Korean), qiu dao (Chinese), saira (сайра) in Russian. Samna fish in Japanese means autumn sword fish contains good quality and high amount of essential protein. The flesh is rich in unsaturated fatty acids such as EPA and DHA, a “good fats” that clinically proven to prevent  heart an coronary disease. Nutritional fact in 100 gr Sanma (dry heat cooked, grilled/baked) contains 1400 mg DHA, while in the same amount of grilled farmed atlantic salmon contains about 1500 mg DHA. Sanma is the best option for baby food for brain and nerve tissues development. Sanma fish  it’s much more cheaper than regular salmon while the DHA is slighly lower than the salmon.

sanma fish grilled recipe pacific saury pike mackarel miso chilli

Recipe Grilled Sanma Fish Wrapped in Banana Leaf with Spicy Miso and Chilli Sambal

Sanma Fish or Pacific Saury  is one of the seasonal foods representing autumn in Japanese cuisine, but fortunately it’s available in frozen station all years in vaccum pack in several japanese supermarket in Indonesia, including in Palembang. It commonly served salted and grilled (broiled) whole, garnished with daikon oroshi (grated daikon) and served alongside a bowl of rice and a bowl of miso soup. Other condiments may include soy sauce, or lime, lemon, or other citrus juices. The intestines are bitter, but many people choose not to gut the fish, as many say its bitterness, balanced by the condiments, is part of the enjoyment.

grilled sanma fish recipe pasific saury spicy chili miso

Grilled Broiled Pacific Saury Sanma Pike Mackerel Fish in Banana Leaf with Spicy Miso and Chilli Sauce Recipe

Grilling  fish in banana leaf was ancient Indonesian cooking technique. I guess this is the best way to prepare the fatty fish like sanma. The epidermis cuticle in the upper side of the banana leaf works like a teflon, it prevent the grilled sanma sticking with the leaf. Banana leaf grilled fish is slightly diffrent from pepes (banana leaf wrapped  fish), since the moisture is allowed to evaporate while the pepes didn’t. This technique allowed the grilled sanma skin charred and browned while the inner flesh is still moist. Another good point of grilling fish in banana leaf is it’s nice fragrance  infused to the fish.

grilled sanma pasific saury fish miso chili spicy sauce

Spicy Miso and Chilli Sauce Recipe (Sambal Tauco) with Banana Leaf Wrapped Grilled Sanma Fish

Spicy miso and chilli sauce or sambal taucho jepang is the kick’in dressing for the grilled sanma. I’m using red miso paste with this recipe. This is my first red miso trial, i’m used with white miso This miso paste chilli sauce is diffrent from my previous sambal taucho for Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan) because it’s not contain any peanut but it’s replaced with cherry tomato. The color of this taucho sambal  is vividly red because i’m using deseeded cayenne chilli pepper for this recipe.

how to grill sanma pacific saury fish japanese seasoning

Marinade Sanma Pacific Saury Pike Mackerel with Seasoning Before Grilled

I’m using a mixture powdered spices for marinade the samna fish instead of simple japanese preparation  with sake called sanma shioyaki in Japanese or kongchi gui in Korean. I guess it’s my natural Indonesian licking call. The basic spices for grilling fish seasoning in commonly indonesian kitchen is  garlic, ginger, turmeric, corriander seed, and lime juice.

grill fish in banana leaf recipe sanma japanese pike mackarel fish

Grilled Pacific Saury Sanma Pike Mackerel Fish in Banana Leaf (Resep Ikan Bakar dalam Daun Pisang)

Ikan sanma bakar dalam daun pisang or  grilled sanma, pacific saury or pike mackerel in banana leaf wrap is a a fusion of Indonesia and also Japanese cuisine. Indonesian(Malay) technique of banana wrap fish with japanese delicacy ingredients bring the dinner to the next level. You can use any kind of fish for making banana leaf grilled fish, but i recomend the skin on or better the whole fish. For the miso paste replacement, you can use any kind salted and fermented soy bean like tauco, tausi, etc.

Grilled Sanma Pacific Saury Pike Mackerel in Banana Leaf Recipe :

  • 1 large Sanma or Pacific Saury Fish, gutted, cleaned, patted dry, cut into two pieces
  • 1 banana leaf, cleaned
  • 1 tbsp lime juice
  • 3 cm ginger, grated, squeezed out the juice
  • salt and pepper to taste
  • a pinch of turmeric powder, garlic powder, and corriander powder

How to Make Grilled Sanma Fish in Banana Leaf:

  • Season the fish with lime juice, ginger juice, salt, turmeric powder, garlic powder, and corriander powder, let it marinated for about 30 minutes in the fridge, set aside
  • Pat dry the sanma fish, put it in a banana leaf and roll the banana leaf to fold and cover the fish, DO NOT TIDE or SECURE the banane leaf end or you’ve got your sanma steamed rather than grilled (pepes)
  • Preheat your broil pan, put the banana leaf wrap fish in the broiling pan
banana leaf grilled fish banana leafes wrap grill fish

Banana leaf wrapped fish on grill pan

  • Let the banana leaf  wrap fish grilled for about 5 minutes each side until the fish skin is blistered or brown charred
banana leaves grill fish recipe sanma pacific saury

Grilled fish wrapped on banana leaf

  • Serve the grilled sanma in banana leaf  with the spicy miso and chili sambal

Spicy Miso and Chili Sauce or Sambal Tauco Recipe :

Ingredients :

  • 2 tbsp red miso paste (tauco jepang) or fermented bean paste
  • 3 cloves garlic (bawang putih), roughly chopped
  • 3 shallot (bawang merah), roughly chopped
  • 10 cayenne red chilli pepper (cabe merah), deseeded
  • 10 bird eye chillies(cabe rawit)
  • 10 cherry tomato (tomat) or 2 large tomato
  • 1 tsp sugar
  • salt to taste
  • 1/4 cup water
  • 1 tbsp oil

How to Make Spicy Miso and Chili Sauce or Sambal Tauco (Fermented Soy Bean Sauce):

  • Heat up the oil in a saucepan and browned the garlic, shallot and bird eye chillies, let it slighly cool
  • Process all solid ingredient in a blender until medium smooth
  • Saute the mixture with  the remaining oil until fragrant
  • Add the water, bring to boil, season with salt and sugar
  • Simmer to reduce the spicy miso paste and chilli sauce until thicken

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Resep Palumara Ulu Juku, Spicy Red Snapper Fish Soup Recipe with Tomato, Chilli, Tamarind, Lemongrass and Turmeric-based Seasoning

palumara red snapper fish head soup turmeric yellow ikan bumbu kuning

Palumara Spicy Red Snapper Fsh Head Soup with Turmeric-based Broth (Ikan Kuah Kuning)

Palumara ulu juku is a savoury light turmeric-based fish (head) soup that not really popular in Indonesia. Palumara in Makassar natives language refers to a soup dish while ulu juku means fish head. Palumara is a light and refreshing turmeric based fish soup with a pleasant hot, spicy, and tangy broth but not as kickin as Fish Head Asam Laksa (Malaysian Spicy and Sour Noodle Soup with Grouper Fish Head). Palumara is a popular soup across southern Sulawesi (Celebes) island, especially in Makasaar and Palu. Palumara ulu juku origin is not really known, but it well know  as ikan kuah kuning or yellowish turmeric-based broth fish soup.

resep palumara makasar ikan kakap ulu juku

Resep Palumara Ulu Juku Khas Makassar dan Palu

This spicy red snapper fish basic  broth seasoning was chilli, garlic and shallot.  Asam jawa (tamarind) paste and sometimes belimbing wuluh (bilimbi) or asam potong (garcinia) added to give a tangy or sour after taste. Kunyit (turmeric) root and leaves is one of the most important ingredients for palumara broth,it gives vivid yellow color and nice scent to melt down the fishy after taste from the broth. Since palumara fish soup recipe is not contain any coconut milk like Gulai Ikan (Indonesian Fish Curry) and Woku Ikan Belanga Khas Manado (Manadonese Spicy Fish Curry Soup).The creamy flavour of palumara ulu juku is purely derived from grounded kemiri (candle nut). You can sautee the spice paste before adding the water if you like, but eversince i concern about my weight issue, i prefer not using any oil within this recipe. That’s why all the ingredientswithin this recipe  is simply boiled.

resep palumara ulu juku palu kepala ikan kakap kuah kuning

Resep Palumara Ulu Juku (Sup Kepala Ikan Kakap Kuah Kuning)

Resep palumara usually using ikan kakap (red snapper), but ikan bandeng (milk fish), ikan ekor kuning (yellowtail) and also ikan kerapu (grouper) is commonly used too. Palumara ulu juku using a rather a large fish head, the caltilagous bone and also soft tissues in the head that slowly simmered in the spicy broth released it’s collagen  and made a rich and naturally savoury broth. This made palumara ulu juku fish soup is special, just perfect to serve in a rainy days from october to march in Indonesia.

spicy red snapper fish head soup recipe tomato chilli lime lemongrass palumara ulu juku

Spicy Red Snapper Fish Head Soup Recipe with Tomato, Chilli, Tamrind, Lemongrass and Turmeric-based Seasoning (Palumara Ulu Juku)

Fish Soup recipe palumara ulu juku sup kelapa kakap

Resep Sup Kepala Ikan Kakap Merah Kuah Kuning (Palumara Ulu Juku)

Palumara ulu juku or spicy red snapper fish soup is a very healthy, refreshing, low in calories but contain essestial protein and amino acid and the most important thing it’s  tasty. Light broth fish soup with many herbs and spice infussion is an Indonesian signture. My asian descent taste buds like almost anyting as long it’s tasty, spicy and preferly hot. Note that tangy or sour is mostly pleasant flavour for any seafood too, including this fish soup.

Resep Palumara Ulu Juku :

(Spicy Red Snapper Fish Soup Recipe with Tomato, Chilli, Tamrind, Lemongrass and Turmeric-based Seasoning)

Ingredients

  • 1 kg whole red snapper fish/or the head (ikan  kakap merah), cut into pieces
  • 2 tbsp lime juice  (air jeruk nipis) for marinade the fish
  • 6 shallots (bawang merah), thinly slice
  • 6 cloves garlic (bawang putih)
  • 2 tomato (tomat), diced
  • 6 red cayenne chilli pepper (cabe merah), crosswisely sliced
  • 3 green cayenne chilli pepper (cabe hijau), crosswisely sliced
  • 1 tbsp tamarind paste (asam jawa)
  • 1 bilimbi (belimbing wuluh), crosswisely sliced
  • 1 turmeric leaf (daun kunyit), tide up or thinly slice
  • salt, sugar, white pepper to taste
  • 2 L water (air)

Bumbu Palumara (Spice paste):

  • 3 shallots (bawang merah)
  • 2  cloves garlic (bawang putih)
  • 2 lemongrass, only using the soft white inner part (sereh)
  • 3 cm turmeric (kunyit)
  • 2 cm ginger (jahe)
  • 3 candle nuts (kemiri)

Instruction:

  • Season red snapper fish with salt and lime juice, let it marinade 30 minutes on fridge, set aside, drained
  • Bring  the spice paste, water  and all the rest of the ingredients (instead the fish) to boil
  • Once the mixture is boiling, add the red snapper fish, bring it to boil again, season with salt, saugar and white peppercorn
  • Simmer and let the broth thicken for about 10-15 minutes
  • Served with daun kemangi (lemon basil leaves)

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